Beef and Black Bean Chili w/ Cornbread

Here's a full-flavored chili with just a touch of heat. If your kids don't like theirs too spicy, use only about three-quarters of the Southwest Seasoning Mix (below) and save the rest to season other Tex-Mex dishes. The Buttermilk Skillet Corn Bread makes a subtly sweet complement to the chili.

In a small bowl, blend all ingredients for the Southwest Seasoning Mix, then set the bowl aside. Heat a medium-sized casserole or Dutch oven. Add the ground beef and brown over medium heat for several minutes. Using a slotted spoon, transfer the meat to a small bowl and set it aside.

If there's very little fat left in the pan, add 1 to 2 tablespoons of vegetable oil; if there's too much, spoon some out. Add the onion and green pepper and saute over moderate heat for 8 to 9 minutes, until the onion is translucent. Add the garlic and seasoning mix, stirring constantly for 30 seconds.

Stir in the remaining ingredients and the reserved meat, using enough stock to achieve a consistency that is neither too thin nor too thick. Bring the mixture to a boil. Cover the pot, then reduce the heat and simmer gently for 10 to 15 minutes, stirring often. Thin the chili with a little more stock if necessary. Serve hot with the garnishes. Makes 6 servings.

When baked and served in a big cast-iron skillet, this corn bread has a rustic, straight-from-the-campfire look, the edges and surface come out extra crispy and beautifully browned. This bread tastes good plain or with butter and honey--and it makes a great plank to spoon bites of chili on.

Chili Ingredients

Southwest Seasoning Mix
(see recipe, below)
1/2 pound ground beef
Vegetable oil
1 large onion, chopped
1 medium green bell pepper, chopped
1 clove garlic, minced
1 1/2 cups V8 or tomato juice
1/2 to 2 cups beef or chicken stock
1 cup canned crushed tomatoes in puree
3 to 4 cups cooked black or red beans
3/4 teaspoon salt
Black pepper, to taste
Grated Cheddar cheese, sour
cream, and/or chopped parsley, for garnish

Southwest Seasoning Mix Ingredients

1 tablespoon cumin
1 tablespoon mild chili powder
1 1/2 teaspoons coriander
1 teaspoon dried oregano
1 teaspoon unsweetened
cocoa powder
1 teaspoon sugar

Corn Bread Ingredients

3 tablespoons butter
1 cup all-purpose flour
1 cup fine yellow cornmeal
2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs, lightly beaten
2 cups buttermilk